Vegan Black Bean & Spinach Enchiladas

This fantastic dish consist of corn tortillas which are stuffed with black beans and spinach smothered in a spicy tomato sauce and topped with cilantro, tahini and scallions. These Mexican inspired dish is super simple to make and super delicious!

For Serving

chopped scallions

fresh cilantro leaves

tahini, thinned with a bit of water

Steps

Step 1

Stir enchilada sauce ingredients together in a small bowl. Set aside.

Step 2

Coat the bottom of a medium skillet with olive oil and place over medium heat. Add onion, jalapeño and garlic. Sauté until onion is softened, about 5 minutes. Add in cumin and sauté one minute more. Add beans, water and red wine vinegar. Use a potato masher to mash about half of the beans and bring to a simmer. Lower heat and stir in spinach, adding a bit more water if the mixture seems too dry. Cook just until spinach wilts, about 2 minutes. Remove from heat.

Step 3

Preheat oven to 400°F/200C and spread about ¾ cup of enchilada sauce into the bottom of a 9×9 inch/22×22 cm baking dish. Lightly coat the bottom of a large skillet with oil and place over medium heat. Place a tortilla into skillet to warm it up, allowing it to sit in skillet for 30 seconds to 1 minute. Remove from skillet and place on a work surface. Spoon 2-3 tablespoons of bean mixture into tortilla and roll. Place rolled tortilla, seam side down, into baking dish and spoon sauce overtop, spreading around to coat the entire outside of the enchilada. Repeat until all tortillas are used.

Step 4

Bake 15-20 minutes, or until most of the sauce on top of enchiladas has dried out and tortillas are brown around edges. Remove from oven and allow to sit for 5 minutes.

Step 5

Divide enchiladas onto plates and top with scallions, cilantro and tahini. Serve.